Pomodora Duchessa -- Duchess Tomatoes




8 md. tomatoes, firm
6 md. potatoes, peeled and quartered
1 tsp. salt
1/8 tsp. white pepper
1/4 tsp. ground nutmeg
2 lg. eggs plus
2 egg yolks, beaten until fluffy
1/4 cup grated parmesan cheese
1 tbsp. butter, melted


Wash and dry tomatoes, cut off tops about ½ inch. Discard tops and scoop out the center of the tomatoes. Again, discard the pulp. Sprinkle cavities with salt and pepper. Invert on a rack and drain well. Cook the peeled and quartered potatoes in boiling water until tender. Drain well.

Mash the potatoes until smooth. Add pepper and nutmeg and beat until well incorporated and smooth. Beat eggs and additional egg yolks together until light and foamy. Add to the potatoes. Whip until fluffy.

Fill a pastry bag with the potato mixture and fill each tomato cavity, heaping the potato filling over the top. Sprinkle with some parmesan cheese and brush with the melted butter. Bake in a very hot oven (450°F), until potatoes are lightly browned. Serve hot.

Author's Comments

This dish of tomatoes, and potatoes is unique, yet simple. Tomatoes and potatoes were not introduced to Italy until well into the 19th century, when they were brought from the New World to the Europeans. Initially, most ignored these vegetable, but as they came into use and into favor, the Italians embraced them with the reverence of all the other vegetables that preceded them . . . And was to keep their preparation simple and elegant.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

Similar Recipes

0 Recipe Reviews